Now to make the marinade – blend ginger , garlic, lemon rind + juice, salt and spices. Spread all over the lamb and leave to stand for around an hour. I did this in a large casserole dish as I was going to use this to cook the lamb.

Now blend the yoghurt with the almonds and pour over the lamb. Cover this dish up using clingfilm tightly and leave in fridge for 48 hours.

Before cooking, let the lamb come to room temperature unassisted. Cook in a preheated oven at 230 C or 430 F or gas mark 7 for 30 minutes. Next, drop the temperature to 160 C or 325 F or gas mark 3 and cook for 3 hours.

Next sprinkle the saffron water and cook for a further 30 minutes.

Now to make the sauce. Take casserole dish out. Separate the meat and remove the fat. The liquid that’s left behind, boil this to reduce it and make a thick sauce.

Carve out the meat, pour sauce over it and enjoy!

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